why make this recipe
This soup is warm, simple, and full of flavor. It cooks itself in the crockpot. You can make it on a busy day and come home to a hot meal. If you like other easy slow-cooked soups, try this cozy crockpot chicken parmesan soup for another idea.
introduction
Crockpot Chicken Tortilla Soup is an easy, cozy dish. It has chicken, beans, corn, and tomatoes. The spices give it a mild kick. You can add chips, cheese, sour cream, and avocado on top. If you want different healthy soup ideas, see this anti-inflammatory turmeric chicken soup for more options.
how to make Crockpot Chicken Tortilla Soup
This soup is very easy to make. Place the chicken in the crockpot. Add the beans, corn, tomatoes, Rotel, broth, and spices. Cook until the chicken is tender. Take the chicken out, shred it, and put it back in. Stir, and serve hot with toppings you like.
Ingredients :
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (28 oz) can diced tomatoes, undrained
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 1 (14.5 oz) can chicken broth
- 1 (1 oz) packet taco seasoning
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup chopped fresh cilantro (for garnish, optional)
- Tortilla chips, shredded cheese, sour cream, avocado (for serving)
Directions :
- Place chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Stir gently to combine ingredients around the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
- Remove chicken from the crockpot and shred it using two forks. Return shredded chicken to the crockpot.
- Stir the shredded chicken into the soup.
- Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.
how to serve Crockpot Chicken Tortilla Soup
Serve hot in deep bowls. Add crushed tortilla chips for crunch. Top with shredded cheese and a spoon of sour cream. Add sliced avocado or cilantro for fresh taste. You can also serve it with warm tortillas or a side salad like broccoli chicken orzo soup with spinach would pair if you want more veggies.
how to store Crockpot Chicken Tortilla Soup
Cool the soup to room temperature before storing. Put it in airtight containers. Store in the fridge up to 3-4 days. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight before reheating. Reheat on the stove over low heat or in the microwave until hot.
tips to make Crockpot Chicken Tortilla Soup
- Use frozen or fresh corn if you prefer.
- For bolder flavor, add a splash of lime juice before serving.
- If you want a thicker soup, mash a small portion of the beans and stir back in.
- Use rotisserie chicken to save time; add it in the last hour of cooking.
- For a different twist, try flavors from this chicken and mushroom wonton noodle soup for inspiration.
variation (if any)
- Make it vegetarian: skip the chicken and use vegetable broth and extra beans.
- Make it spicy: add jalapeño or extra chili powder.
- Make it creamy: stir in a little cream or blended roasted poblano.
- Add rice or cooked quinoa for a heartier soup.
FAQs
Q: Can I use frozen chicken breasts?
A: Yes. Increase cooking time by about 1 hour on LOW. Check that chicken reaches safe temperature.
Q: Can I make this on the stove?
A: Yes. Cook chicken in a pot with the other ingredients for 30-40 minutes or until chicken is tender, then shred.
Q: How do I keep chips from getting soggy?
A: Add chips on top of each bowl right before eating. Do not stir them into the pot.
Q: Can I use different beans?
A: Yes. Pinto or kidney beans work well. Drain and rinse them first.
Q: Is this freezer friendly?
A: Yes. Freeze in airtight containers for up to 3 months. Thaw overnight before reheating.
Conclusion
For another slow-cooker take on this favorite, see Crock Pot Chicken Tortilla Soup – The Country Cook for extra ideas and tips.
Crockpot Chicken Tortilla Soup
Ingredients
Method
- Place chicken breasts in the bottom of a 6-quart or larger crockpot.
- Add black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- Stir gently to combine ingredients around the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.
- Remove chicken from the crockpot and shred it using two forks.
- Return shredded chicken to the crockpot and stir it into the soup.
- Ladle soup into bowls and garnish with fresh cilantro, crushed tortilla chips, shredded cheese, a dollop of sour cream, and sliced avocado, if desired. Serve hot.